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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.1
  • Total Fat: 7.0 g
  • Cholesterol: 57.5 mg
  • Sodium: 554.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 22.0 g

View full nutritional breakdown of Amazing Low-Fat Butter Chicken calories by ingredient
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Amazing Low-Fat Butter Chicken

Submitted by: GANDER

Introduction

A low-fat adaptation of a recipe from Allrecipes.com.au. Tastes authentic but uses only a small amount of butter! Great with rice or chapatis. A low-fat adaptation of a recipe from Allrecipes.com.au. Tastes authentic but uses only a small amount of butter! Great with rice or chapatis.
Number of Servings: 6

Ingredients

    2 tspns dried chilli flakes (or to taste)
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 1/2 teaspoons garam masala
    2 tspns ground tumeric
    1 teaspoon salt
    1 1/2 teaspoons grated fresh ginger
    2 cloves garlic, crushed
    1 can tomatoes (no added salt)
    125g low-fat yoghurt
    500g skinless chicken breast fillets, chopped
    1 tbspn sunflower oil
    2 red capsicums, thinly sliced
    2 brown onions, thinly sliced
    250 ml water
    1/4 cup lemon juice (optional)
    25g butter (preferably unsalted)
    2 tbspn chopped fresh coriander



Directions

1. Reserve a quarter of a cup of the yoghurt (refrigerate)
2. Mix the spices, salt, ginger, garlic, tomatoes and remaining yoghurt together in a large bowl. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for a minimum of 60 minutes (or, if preferred, overnight).
3. Heat the oil in a deep frying pan over medium heat. Add the capsicums and onion and cook, stirring, until the onion softens. Add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
4. Add the water and bring mixture to boil. Reduce the heat and simmer for 5 minutes to reduce liquid.
5. Add lemon juice (optional) and cook a further 10 mins.
6. Turn off heat and add butter, reserved portion of yoghurt and coriander. Stir through and serve.
Note: this dish tastes even better if refrigerated overnight before reheating and adding butter, yoghurt and coriander.
Makes 6 x 1 - 1.5 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GANDER.






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